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maybe because the concerned bread is not healthy.
For example, in my bakery we bake 1ton of bread per week. There are only 3 ingredients in our preparations. We don’t use yeast.
We make our sourdough. We start from scratch and 7hours later the bread comes out the oven.
We woodfire bake, we don’t use cold to block the dough. It’s a steady process.
The point is that over 22°C of dough temperature we use a bacteria natural fermentation involving an acetic effect to brake the complex nutrients chains.
Under that temperature the few natural yeast already in wheat would multiply and take over, with a lactic fermentation implying turning complex sugar chains into ethyl, analysed as sugar by the body.
So this is a single aspect of it.
Sourdough 22° helps to make the nutrients easier to process during the digestion.
A stonemilled flour has a complete panel of minerals. And so on.
I eat bread every day and some of our gluten allergic customers even can eat again bread because it is well made (not talking about the real coeliacs).
The other bakers don’t understand why I start so early (2am) and open the sales so late (10). They didn’t take me serious.
Now it’s been 6 months (only) and the success is undeniable. We care about health because we consciously eat what we se make too.
Our bread is healthy.
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